Green Pepper Tofu Scramble

Total: 25 minutes
Prep: 15 minutes
Cook: 10 minutes
Yield: 4 servings

The turmeric in this scramble gives the tofu that yolk-yellow look, while the peppers and onions add texture and flavor. It’s a quick and easy breakfast that goes nicely with a fruit salad and whole-grain bread or grits.



  1. In a skillet over medium-high heat, sauté the onion, bell pepper, and jalapeño pepper in the vegetable stock. Cook for 5 minutes, or until the vegetables become tender.
  2. Stir in the spices and soy sauce. Continue cooking for 1–2 minutes longer.
  3. Add the crumbled tofu and turn the heat to low. Cook for an additional 1–2 minutes.
  4. Remove from the heat and stir in the fresh parsley, if using. Serve immediately.

From a creative team that includes the producer and writer of Forks Over Knives, the documentary film PlantPure Nation captures the inspiring story of plant-based nutrition’s impact on a small town in the rural South and the effort to bring about historic political change. As the film’s official companion cookbook, The PlantPure Nation Cookbook brings this powerful, science-based approach to nutrition from the big screen to your kitchen with some of the same mouthwatering recipes that kick-started the revolution, promoting the health benefits of a whole food, plant-based diet. Recipes are reprinted from The PlantPure Nation Cookbook by arrangement with BenBella Books. Copyright © 2015, Kim Campbell.
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